Description
A quick, no-bake keto dessert featuring rich, creamy cheesecake bites infused with warm cinnamon. These fat bombs are ready in just 5 minutes of active prep time and provide a satisfying, low-carb treat.
Ingredients
Scale
- 8 oz (225g) full-fat block cream cheese, softened
- 1/2 cup (1 stick / 113g) unsalted butter, softened
- 1/2 to 3/4 cup (60-90g) powdered sweetener (erythritol or monk fruit blend)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt (optional)
Instructions
- Soften the cream cheese and butter at room temperature for 15 minutes until pliable but not melted.
- In a mixing bowl, whip the softened cream cheese and butter on medium-high speed for 3 minutes until light, fluffy, and smooth. Scrape down the sides with a spatula halfway through.
- Reduce mixer speed to low and add the powdered sweetener, vanilla extract, and cinnamon. Mix until just combined. Taste and adjust sweetness or spice if desired.
- Using a small cookie scoop or melon baller, drop mounds of the mixture into a mini muffin tin lined with paper cups or onto a parchment-lined baking sheet.
- Gently press down on the mounds to flatten them slightly for uniform freezing.
- Freeze for at least 1-2 hours, or overnight, until completely solid.
- Store in an airtight container in the freezer for up to 3 months. Let sit at room temperature for 5 minutes before eating if too hard.
Notes
Ensure ingredients are softened but not melted to achieve the right texture. Use powdered sweetener to avoid grittiness. These can be customized with cocoa powder, peanut butter, or coconut oil. Store in the freezer for best texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 90
- Sodium: 15
- Fat: 9
- Saturated Fat: 5.5
- Carbohydrates: 2
- Protein: 1
Keywords: keto, cheesecake, fat bombs, cinnamon, no-bake, low carb, gluten-free, sugar-free, quick dessert, keto snacks